Beware this cake is so good that you might eat all of it and not be able to share it with anyone. I made this for my parents and they wouldn’t allow me to take some to work because of their unwillingness to share. It is a recipe from my friend’s grandmother.
Italian Cream Cake
1 cup buttermilk
1 tsp baking soda
5 eggs (divided)
2 cups sugar
1 stick butter
1/2 cup Crisco
2 cups sifted flour
1 Tbs vanilla
1 cup chopped pecans (optional)
1 small bag of coconut (optional)
1 8-oz package regular cream cheese
2 sticks butter
1 tsp vanilla
4-5 cups powdered sugar
Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff, set aside. (use electric mixer unless you really want an arm workout) Cream sugar, butter and shortening; add egg yolks one at a time and beat well after each addition. Add buttermilk mixture alternately with flour to sugar mixture. Stir in vanilla, fold in egg whites gently(be careful not to deflate the mixture). Gently stir in pecans and coconut. (I skipped on the pecans and coconut this time) Bake in three 9-inch greased and floured cake rounds for 25 minutes, or 2 9-in rounds for 35-40 minutes.
Cream butter and cream cheese together. Add vanilla, then add powdered sugar in stages. This makes plenty to cover and decorate one cake. Note: The more powdered sugar the thicker the icing and easier to decorate with piping etc but if you’re only wanting to cover the cake it doesn’t need to be as thick. Toast coconut at 350 until golden.
Cake baking tips that I should have read before making this:
1) Apply thin layer of icing (the crumb layer) to seal in all of the crumbs, then refrigerate for 15-30 minutes before applying the top icing layer. This will leave the icing looking smooth!
2) If you are using traditional cake pans (not non-stick) try lining the pans with parchment paper plus butter and flour to insure that the cake doesn’t stick.